Upside-Down Skillet Apple Tart Recipe - Cooking Index
Upside-Down Skillet Apple Tart Recipe - Cooking Index
| 2 | Unsalted butter | |
| 1 cup | 160g / 5.6oz | Brown sugar |
| 1 tablespoon | 15ml | Cinnamon |
| 1 teaspoon | 5ml | Nutmeg |
| 6 | Apples | |
| (such as Cortland, Rome or Granny Smith) | ||
| Lemon juice | ||
| 1 | Homemade or prepared puff pastry sheet | |
| Flour - for rolling |
Preheat oven to 350 degrees.
Peel, quarter, and core the apples. Rub them with lemon juice to prevent discoloring.
In a 9- or 10-inch cast-iron skillet, melt 1 1/2 sticks butter over medium heat. Stir in sugar and spices, bring to a slow boil and cook, stirring, until mixture is a smooth caramel-colored sauce. Fit in apple quarters, round-side down; reduce heat to low.
On a lightly-floured work surface roll out puff pastry until it is 1-inch in diameter larger than skillet. Prick all over with a pastry docker or with tines of a fork. Dot tops of apples with remaining 1/2 stick butter. Fit pastry round carefully over apples, tucking in edges. Transfer to oven and bake 25 minutes, or until pastry is golden-brown. Remove skillet from oven.
To unmold, loosen pastry around edges with a small, sharp knife. Invert a serving plate over top of pan. Using oven mitts, hold both pan and plate and in one motion, flip pan upside-down and set down. Tap bottom of pan gently to make sure tart is released. Lift off pan and serve warm or at room temperature.
This recipe yields 8 to 10 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-054 broadcast 04-09-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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